Fall

Extra-Cheesy Breakfast Tacos

July 12, 2021
1 Rating
Photo by Carolina Gelen
Author Notes

If you’re looking for a delicious, hearty breakfast, I got you. This breakfast taco comes together in no time. It’s cheesy and spicy, but also bright and balanced. I started making a variation of this recipe in college—it was one of my go-to breakfasts whenever I had to make something quick before going to class. Add cheese directly to the pan, so it gets crispy outside and gooey inside, then top with the tortilla. The cheesy crust takes this taco to the next level, and you can use your favorite melty cheese, anything from low-moisture mozzarella to sharp cheddar. Eggs and avocado are a must in any breakfast for me, so we’re adding those over the cheese, along with a zesty chive dressing to balance out the richness. If you aren’t a fan of cilantro, feel free to swap in flat-leaf parsley. This is one of those breakfast dishes you’ll look forward to the night before!
Carolina Gelen

  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 1 to 2
Ingredients
  • Coriander-chive dressing
  • 1 1/2 teaspoons coriander seeds, crushed
  • 1/4 cup extra-virgin olive oil
  • 1 handful fresh chives, finely chopped
  • 1 handful fresh cilantro leaves, coarsely chopped
  • 1 large jalapeño, seeded and finely chopped
  • 2 limes, zested and juiced
  • 1 pinch kosher salt, plus more to taste
  • Breakfast tacos
  • 2/3 cup shredded cheese, divided (see Author Notes for more on cheese types)
  • 2 small tortillas (flour or corn)
  • 2 to 4 large eggs
  • 1 avocado, pitted, peeled, and thinly sliced or cubed
  • 1/4 cup crumbled cheese, such as feta or queso fresco
  • Pickled onions, for serving
  • Hot sauce, for serving
In This Recipe
Directions
  1. In a small saucepan over medium heat, heat the coriander and oil for 2 to 3 minutes, until it comes to a gentle sizzle. Remove from the heat and let the coriander infuse the oil.
  2. Meanwhile, in a medium bowl, combine the chives, cilantro, jalapeño, lime zest, lime juice, and salt. Pour the warm coriander oil over the herb mixture and stir to combine. Taste and adjust the salt as needed.
  3. In a small nonstick or well-seasoned cast-iron skillet over medium heat, warm 1/3 cup of the shredded cheese. Cook for 1 to 1 1/2 minutes, until the cheese is melted, bubbling, and golden brown around the edges. Place a tortilla directly on top of the cheese, then flip using a spatula. Cook the cheesy tortilla for 1 to 2 minutes, until the tortilla is crispy and has nice leoparding on the bottom. Transfer to a plate, cheese side up. Repeat with the remaining 1/3 cup cheese and tortilla.
  4. Cook the eggs however you’d like—scrambled, over-easy, you name it.
  5. Top the cheesy tortillas with the eggs, followed by the avocado, feta, coriander-chive dressing, pickled onions, and hot sauce.

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Carolina Gelen

Recipe by: Carolina Gelen

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